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Roasted Brussels Sprouts

Roasted Brussels Sprouts

OK, time to start thinking about what side dishes to have with your turkey. We’re always looking to stretch the boundaries of taste and imagination, but will keep it a bit simple for the sake of sanity at this insanely – wonderful time of the year.

Roasted Brussels Sprouts
Roasted Brussels Sprouts
Photo Courtesy of:


  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (we like these salty like French fries), and serve immediately.

Cranberry Sauce


  • 1 1/4 cups granulated sugar
  • 3/4 cup water
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 (12-ounce) bag fresh cranberries
  • Zest of 1 orange (orange part only)


Try adding a splash of Balsamic vinegar, and a drizzle of honey, before serving Cranberry Sauce in a large, heavy saucepan, add sugar, water and spices and cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes. In a colander, rinse and pick over the cranberries to remove any mushy ones. Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-3 minutes (set the timer). Be careful not to cook them too long or they will get mushy. Remove from heat, stir in orange zest and cool to room temperature, uncovered. Ladle into clean jars or plastic containers, label and refrigerate until serving time.

Makes about 2 1/2 cups sauce, enough to serve 6-8.


I have also made this adding chopped-up cumquat along with the orange rind. If you add them, put them in with the cranberries just before they finish cooking so they soften a touch and the flavors. The best cranberry sauce ever! make this a week ahead of your big dinner, for best flavor.

Courtesy of: Richard and Audrey

Pair this dish with the Charles Smith Boom Boom! Syrah (750ml) – $16.99 or the Charles Smith Kung Fu Girl Riesling (750ml) – $11.99

So, it’s that time of year again, and the age old question of what wines do I serve? Here are a few suggestions:


Riesling…Whether from Alsace, Germany or Washington – Riesling wines are a top pick white wine for pairing with Thanksgiving dinner. Riesling’s innate flavors of apple, apricot, honey and its clarifying acidity give it a significant pairing edge with the likes of sweet potatoes, turkey meat and spice-laden or herb-filled stuffing. Gewurztraminer…This white wine tends to have the aromatic gusto and spicy palate appeal that give it a solid standing with turkey and gravy, bringing out the best in both.

Gewurztraminer offers a delicious white wine pairing with sweet potatoes Albarino or Viognier…while they may not boast the initial name recognition of say…Chardonnay, these white wines, offer the perfect opportunity to shake up the Thanksgiving table and take your guests on a little wine adventure, while still, the grape of Beaujolais maintaining perfect pairing power.


Syrah…The Syrah grape can bring a spicy edge or a meaty character to the table often increasing the complexity, while graciously handling the cornucopia of flavors in a traditional Thanksgiving meal. The prevalent peppery notes of Syrah will partner well with the herb-infused stuffing and both the white and dark turkey meat.

Pinot Noir/Burgundy…This red wine is a traditional favorite for Thanksgiving. Pinot Noir’s subtle earthy undertones and often mushroom inspired flavors surround the fruit features of the wine and tend to show well with the traditional flavors of turkey and stuffing.

Beaujolais…Gamay is the grape, oft maligned and marginalized by many wine snobs, yet appreciated worldwide by foodies and chefs alike, for its versatility and adaptability.

Whether you choose a Beaujolais-Villages (Louis Jadot for instance) or a Cru level (like Domaine Chignard’s Julienas or Henry Fessy, Morgon,) you can’t go wrong with a Beaujolais at your Thanksgiving table.

Note: These Beaujolais are not to be confused with the annual fruity-fun of Beaujolais Nouveau – which, just so happens to arrive each year around T-day.

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